Stanley Tucci has appeared in more than fifty films, including The Devil Wears Prada, The Terminal, and Road to Perdition, as well as more than a dozen plays, on and off Broadway. Stanley starred in Julie & Julia, opposite Meryl Streep, and The Lovely Bones, for which he earned his first Academy Award nomination along with Golden Globe, BAFTA, SAG, and Broadcast Film Critics nominations.
The best adjective for The Tucci Cookbook is generous: from
portion sizes to the constant theme of hospitality to Tucci's
decision to donate a portion of the profits to the Food Bank of New
York City. The Tucci Cookbook will appeal both to serious
home cooks and to film buffs.--Pamela Toler, blogger for History in
the Margins
"Chefs and actors share a wonderful bond, the warm friendship of
their respective colleagues. Stanley has learned to straddle both
professions and this terrific book is a testament. Stanley is
totally passionate about his Italian culinary history, and he is
extremely knowledgeable on the subject of how home cooks and
professional chefs approach recipes. I adore his family anecdotes
and recipes, especially when one region has a strong opinion how a
tomato sauce is to be prepared. I am jealous, Stanley is the
consummate actor/director, and now we can add chef/cookbook author.
Well done!"
--Jonathan Waxman, author of Italian, My Way
"Stanley Tucci understands Italian food and Italian cooking. If
that wasn't immediately apparent upon viewing his brilliant film
Big Night, it will be when you read this book. . . . Stanley's
co-author Gianni Scappin taught me everything important I needed to
know about the food of Northern Italy. . . . His recipes and the
techniques he taught me are fundamental to my life and have saved
me from untold embarrassment every time I cook for my Italian
in-laws."
--Anthony Bourdain, New York Times bestselling author of
Kitchen Confidential
"Stanley's masterful artistry and talent on screen is inevitable,
and having cooked with Stanley in my own kitchen, I can say with
confidence that Stanley has talent behind the stoves as well. He is
at ease and most skilled while cooking, and delivers truly
delicious recipes. This cookbook is an intimate glimpse into the
Italian heritage that Stanley holds dear--sharing the memories and
flavors of his family table. And, it is with much admiration that I
recommend this delicious read."
--Lidia Bastianich, New York Times bestselling author of
Lidia's Italy in America
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